Directions:
- Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes.
- Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.13 Kcal (478 kJ) | ||
| Calories from fat | 74.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.23g | 13% | |
|---|---|---|---|
| Cholesterol | 24.31mg | 8% | |
| Sodium | 500.3mg | 21% | |
| Potassium | 361.63mg | 8% | |
| Total Carbs | 9.24g | 3% | |
| Sugars | 5.19g | 21% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 1.72g | 3% | |
| Vitamin C | 17.7mg | 29% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 39.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 58.08 Kcal (243 kJ) | ||
| Calories from fat | 37.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 13% | |
|---|---|---|---|
| Cholesterol | 12.37mg | 8% | |
| Sodium | 254.6mg | 21% | |
| Potassium | 184.03mg | 8% | |
| Total Carbs | 4.7g | 3% | |
| Sugars | 2.64g | 21% | |
| Dietary Fiber | 1.13g | 9% | |
| Protein | 0.88g | 3% | |
| Vitamin C | 9mg | 29% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 20.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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